Thursday, October 21, 2010

'To Meat or Not To Meat '...Stuffed Seashell Pasta

To meat or not to meat.... that is the question. Why rack your brain, when you can end up pleasing all the diners at your table with their desired choice by making both versions. It's really an uncomplicated recipe which can be prepped in advance and simply popped into the oven just before guests arrive. The ricotta filled portions are light and fluffy as are the veal and spinach stuffed seashell pasta. Simply delicious served with a rosé tomato sauce, made by adding some light cream to your basic marinara sauce.

"She sells sea shells by the seashore.
The shells she sells are surely seashells.
So if she sells shells on the seashore..." a classic tongue twister really refers to Mary Anning a 19th century British paleontologist and fossil collector who would sell her finds to make a living.

Using a food processor finely mince the mozzarella cheese and transfer to a small bowl.

In a food processor mince the spinach or chop by hand and set aside.

Heat the oil and saute the onions and leeks for two minutes. Add the garlic, carrot, celery and parsley then continue to cook for an additional 2 minutes.

Add the veal and cook through

Add the chopped spinach to meat and cook for an additional minute

Stir in the grated cheese.

Assembly:

Line the bottom of a large casserole dish with about a cup of rose tomato sauce. Stir in 2-3 tablespoons of water to thin out the sauce to prevent drying out while the pasta bakes in the oven.

Using a teaspoon fill each pasta shell with the meat mixture and do the same with the ricotta filling. Transfer to the prepared casserole dish as illustrated below

Pour rose sauce and grated Parmesan cheese over the pasta shells. Cover with aluminum foil and bake in a 350º F oven for 35 minutes. If desired you may garnish with chopped spinach by adding it to the unbaked pasta and allowing it to cook simultaneously.

Anna,Lovely post (as always) I have a mixed family (some vegetarians, some meat-eaters) so I've gotten very comfortable with making multiple versions of a meal. These stuffed shells look splendid, and I think that anyone would be thrilled. Thank you for your continued kindness on my blog. It means so very much to me.

Thanks Monet. I love that you can prep the dish ahead of time and please everyone without it being complicated. Your family's ordeal has touched all your blog followers. I hope that knowing you are in our thoughts, will continue to bring you some comfort.